Piraeus to Venice

Upon arriving in Parga, the first sights that greet you are colorful houses on a lush mountain, a white church and a Venetian castle, complete with an antique canon on its walls. Like most other Greek isles and towns, it's a destination made for beach hopping, sunbathing and aquatic adventures. Make a trek to Acheron River, a stunning scene out of Greek mythology, as it stands as one of the five rivers that legend says leads to the gates of Hades. Explore the Castle of Anthoussa on the hill between Parga and Agia. Various small villages surround Parga, letting you explore the rich history and culture further.

Nestled in the azure embrace of the Adriatic Sea lies Vis Island, a dreamy sanctuary that beckons explorers with its rustic charm and serene landscapes. This Croatian jewel is a culinary haven where the freshest catch of the day meets time-honored recipes, crafting delightful dishes that tantalize your taste buds. Indulge in local specialties such as pasticada and peka, paired perfectly with locally grown vegetables. Raise a glass to the island's illustrious wine heritage, nurtured by generations of dedicated vintners. Explore the lush vineyards and sample exquisite wines like the renowned Vugava or Plavac Mali, each sip a testament to the island's fertile lands and winemaking expertise. Vis also offers a fascinating peek into ancient history with its well-preserved ruins and charming old towns. Stroll through the cobblestone streets of Komiža and Vis Town, where vibrant traditions celebrate the island's lively culture and storied past. Vis Island is not just a destination; it's a journey through time, taste, and tradition.

The iconic image of Venice shows a city with no roads, only canals, because it's built on over 100 small islands in a lagoon amid the Adriatic Sea. In the heart of the city close to Piazza San Marco you will find the Bridge of Sighs, an architectural jewel amid so many historical wonders. Venetian cuisine is renowned throughout Italy for its high-quality seafood. Positioned within a lagoon, local chefs and restaurants have the advantage of fresh-caught fish directly from the source and bringing it straight to their tables.